- flour - 1 3/4 Cups
- Italian polenta - 1 cup (or coarse yellow corn meal)
- salt - 1/2 teaspoonfuls
- butter - 1 cup
- lemon peel - 1 st. a spoon
- big egg - 1 piece
- large egg yolk - 1 piece
- extract of vanilla - 1 teaspoon
Preheat the oven to 175 degrees. Mix together the flour, polenta and salt in a bowl. Mix in a bowl butter, sugar and lemon zest on a high, about 2 minutes. Add egg and egg yolk by turns, whisking after each addition. Add the vanilla. Gradually add flour and whisk until smooth. Put the dough into a pastry bag with a star-shaped tip. Squeeze out cookies in the shape of the letter S about 3 cm in length and 2.5 cm in width. Lay the cookies on a baking sheet about 1.5 cm apart. Put in the freezer for 30 minutes. Bake the biscuits until the edges become golden, from 15 to 18 minutes. Allow it to cool for about 10 minutes. Put on the grate and allow to cool completely. The cookie can be stored in an airtight container at room temperature for up to 1 week.
Servings: 36